yogurt, yoghurt, yoghourt, yogourt, yaghourt, yahourth, yoghurd, joghourt, and jogourt is only a sample having checked on the redoubtable Wikipedia! Reading what they say my mind is well and truly yoggled.
Attempt II was also mostly successful. I used only 1/4 the recommended amount of powdered soy milk, added a spoonful of sugar, a little vanilla, and kept the rest the same. Chalkiness gone! Also, it has less 'thickeningness' than the previous attempt. Hmm...
P.S. Why does yogurt - hurt - in your land?
Edited by: PETALIA at: 10/18/2012 (10:13)
Fitness Minutes: (182,881) Posts: 2,045 10/16/12 2:24 P
I've only ever made soy yoghurt with store soy milk and it worked out fine. Remember agar won't give you any thickeningness - that's a technical term some of you beginners might not understand - unless you heat it long enough. But it sounds like you did okay and if that's the case you might as well work from your successful base. Probably a teaspoon of sugar would also keep the lactobacillus happy. In the end they'll eat it all and your yoghurt won't be 'sweetened'.
current weight: 146.0
Fitness Minutes: (137,801) Posts: 1,426 10/16/12 11:52 A
I finally made my first attempt at soy yogurt. It was a success, mostly. It was thick, not gelatinous. I used both agar agar powder and tapioca starch. I use powdered soy milk mixed with water. Normally, I use 1/4 the recommended amount of powder soy milk to water. To make the yogurt, I used the full recommended amount. My result looks good but tastes chalky to me. I might use watered down soy milk for my next try. Maybe it would be better to add some sugar or soy protein powder to give the bugs something to eat. What do you fermenting experts think? I put together this recipe: recipes.sparkpeople.com/recipe-detai l. asp?recipe=2269210 Thanks.
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.